Anchovy and Rosemary Roasted Lamb

Anchovy and Rosemary Roasted Lamb
Photo by Quentin Bacon


  • ¼ cup olive oil
  • 6 garlic cloves
  • 2 teaspoons salt
  • 1 instant-read thermometer
  • 9 flat anchovy fillets
  • ¾ teaspoon black pepper
  • 2 ½ tablespoons fresh rosemary
  • + 2 more ingredients
    • 1 6- to 7-lb semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
    • 1 17- by 11-inch roasting pan (or larger) with a rack

Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lam...

View full recipe at Epicurious


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